Description
5 modes, one cabinet!
- Natural Defrosting Mode: This 3-stage program allows a smooth transition from -10°C to +4°C over 24 hours, ensuring no water release or product degradation. A longer 48-hour defrosting cycle is available for larger pieces.
- Retail Display Mode: This “ready-to-sell” program transitions from +4°C to +14°C in 1 to 2 hours with low humidity, preventing moisture from soaking packaging or causing chocolates to streak. This temperature recovery within the packaging provides full flexibility to safely recondition and adjust your final products before shop display.
- Storage Mode: Tailored to ideal chocolate storage conditions, this mode maintains a stable temperature of 14°C with humidity levels between 40% and 60%.
- Cooling Mode: Cools 40kg of molded chocolate from 30°C to 10°C in 1.5 hours.
- Melting Mode: CRIOLLA also handles heat! In this mode, temperatures rise between 40°C and 60°C to melt chocolate stored in containers (e.g., buckets, spray guns). Settings are precise to the degree! For chocolate sculpting or assembly, a 33°C setting is ideal for keeping chocolate malleable and suited to your needs.
The CRIOLLA chocolate cabinet was developed in collaboration with Frédéric Hawecker, 2011 Meilleur Ouvrier de France Chocolatier-Confiseur. Thanks to this partnership, this unique cabinet supports you through the entire chocolate-making process. Its temperature and humidity management are highly precise to respect every stage of chocolate production.
The V-Link control allows for precise management of humidity and temperature.
The door, solid or glass, is reversible to fit any configuration.
